WEEKEND KITCHEN RECIPE SHEET June 21st 2014

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1 WEEKEND KITCHEN RECIPE SHEET June 21st 2014 Lots of sweet treats this week and a deliciously light take on cannelloni ADAM WHITLOCK White fish cannelloni 8 sheets lasagne or cannelloni tubes 20ml extra virgin olive oil 100g shallots 1 clove garlic 3 spears asparagus 25g lovage leaves or celery leaves 320g hake or any other plain white fish 150g smoked cod or smoked haddock 200ml cream 100ml fish stock 60g Parmesan cheese In a wide bottomed pan, sweat the shallots and the garlic in the olive oil. Then add the hake and cod and leave to cook gently after adding the cream and fish stock. Season with very little salt and pepper and mix vigorously so that the fish breaks up and becomes a creamy mixture. Leave to cool well and then add the chopped leaves and asparagus and fill the cannelloni. Arrange in a buttered baking dish, sprinkle with the parmesan and bake at 180ºC for 20 minutes. (If using lasagne sheets, simply soften them by cooking them in boiling water for a few minutes. Lay some mixture along the short edge of each sheet and carefully roll up into a tube. Bake as above) Beetroot, Feta & Pistachio Tabbouleh 45g bulgar wheat 6 spring onions 2 lemons, juice only ½tsp ground black pepper 1

2 ½tsp ground allspice ¼tsp ground sumac (optional) 175g flat-leaf parsley 45g mint 80ml olive oil 100g crumbled feta cheese 75g toasted pistachios (simply cook them in a dry hot pan for a minute to toast them) 2 or 3 pre-cooked beetroots, finely chopped Rinse the bulgar wheat in cold water until the water runs clear, then drain well in a sieve and put in a bowl. Place in boiling water for 15 mins, then drain well. Spread it out on a baking tray and put it in the oven at 180ºC for 5-10 minutes. Fluff up with a fork when done. Now finely slice the spring onions and add to the wheat. Add the juice of 1½ lemons. Mix the spices together well, and add to the bowl too. Take a small bunch of parsley, gather together on the board and slice it as finely as you can. Repeat with the rest. Pick the leaves from the mint and do the same, being as gentle as possible. Add the herbs to the bowl along with the oil, season and toss well. Taste and add more salt, lemon juice or spice to taste. Scatter with the feta, beetroot and pistachios and just before serving. Mojito Key Lime Pie Makes 4 glasses Base 250g digestive biscuits 100g butter, melted Filling 397g can condensed milk - light finely grated zest and juice of 5 large limes 300ml double cream Topping 25ml Rum 200ml whipping cream Finely chopped mint Method: Mix the crushed biscuits with the melted butter in a bowl. 2

3 Press the crumbs into the base and up the sides of the individual tin or glass. Chill for 10 minutes Whisk together the condensed milk and cream, then add the lime juice and zest (watch it magically thicken). Pour into the glasses and chill for at least 1-2 hours. Serve with the rum cream and finely chopped mint on top. JEN BARBER PICNIC ROLLS 300ml warm water 1 tbsp olive oil 500g strong white bread flour 7g dried yeast Generous pinch of sea salt Place the ingredients in a bowl in the order above (you can use stand mixer, bread machine to make the dough) and bring them all together to form a dough. Knead the dough until soft and smooth - that ll take around 10 minutes. Place the dough in a bowl covered with oiled cling film and leave to rise for about 2 hours until doubled in size. Meanwhile prepare your fillings. The possibilities are endless but include: Grated cheese and chutney/pickle Peanut butter Ham and tomato (needs to be chopped small and mixed) Mozzarella, basil and tomato (needs to be chopped small and mixed) Once the dough has risen, knock it back by gently pushing down on it in the bowl, then turn it on to a lightly oiled worktop and gradually roll out into a rectangle of around 40cm by 15cm. If you are using more than one filling cut the dough into 2 or 3 even rectangles. Spread the filling evenly over the dough. Lift up one end of the dough towards you and then roll it up as tightly as you can, like you would for a Swiss roll. Once rolled cut the dough into 2cm wide pieces and place the rolls on a lightly oiled baking tray. Put the baking tray in a clean plastic bag, making sure air is not getting inside. Leave to rise again for around an hour and then bake on the same baking tray in a hot oven for about 20 minutes at 230ºC, Gas Mark 9. 3

4 LEMON AND MINT CAKE WITH PIMMS DRIZZLE 175g butter 175g caster sugar 3 eggs 200g self raising flour Zest of 1 lemon Juice of 2 lemons Generous handful of fresh chopped mint 3 tbsp Pimms 2 tbsp lemon juice 2 tbsp Demerara or granulated sugar With an electric hand mixer beat the sugar to soften, add the caster sugar and beat until light and fluffy. Add the eggs one at a time whisking all the time, then add the lemon zest and fold in the flour, followed by the lemon juice and mint. Place the mixture in a greased loaf tin and bake at 180ºC, gas mark 4 for around minutes until golden. Whilst it is baking, make your drizzle by mixing the Pimms, lemon juice and sugar together. When the cake comes out of the oven, make holes all over the top with a cocktail stick and pour over the drizzle. Leave to cool in the tin, so the drizzle can sink into the cake. STRAWBERRY CHEESECAKE 240g shortbread biscuits or digestives 75g butter 450g cream cheese 240g mascarpone 180g caster sugar 2 eggs 400g strawberries Additional strawberries to serve Melt the butter and crush the biscuits, mix them together and then press it all down into the base of a deep 8 inch cake tin. Leave to cool. Hull the strawberries then pulp them using a hand blender. Mix together the cream cheese and mascarpone, whisking until smooth. Add the sugar and mix in the eggs one at a time. Stir in the strawberry pulp. Carefully pour the strawberry mixture into the tin on top of the biscuit mix. 4

5 Preheat your oven to 150ºC/gas mark 2. Put a dish of hot water into the oven to keep the atmosphere moist to help prevent cracking. Bake the cheesecake for 30 minutes, or until just set. Leave in the oven until cold and chill in the fridge for at least 2 hours. Serve at room temperature. SARAH-JANE LEWIS Apricot oaty layer cake I cook this in a large baking tray, the kind I use for roasting potatoes and it makes a large cake, enough for about slices. It's quite crumbly and short, because of no eggs. You will need to wait until it's cooled before you lift it out of the tray and cut it. Ingredients for the oaty base and top: 250 butter, cold and cubed 200g caster sugar 250g plain flour 100g porridge oats 100g ground almonds 1tsp baking powder Pinch of salt Zest of 1 lemon 50gr flaked almonds Ingredients for the fruity middle: 50g caster sugar 20g plain flour juice of 1 lemon 1 tsp vanilla extract About 600g of fruit, destoned and cut into small segments or pieces. I have used apricots but berry fruit is good, as are peaches and nectarines. Line a large tin with greaseproof paper (it helps if this falls over the edges of the tin, then you can use it later to lift the crumble out in one piece). Preheat the oven to 170ºC/ 150ºC Fan/Gas mark 3. Start by making the base and top. Put the butter, flour and oats into a large bowl and break up the butter as if you were making a crumble, so get your hands in there and mix it up. When you have a rubbly mixture add all the other oaty ingredients except for the flaked almonds and mix throughly. Split this mixture into two halves, with one half being slightly bigger than the other half. Spread the bigger half of the mixture into the 5

6 prepared tin. Press it down slightly and make sure it's evenly spread and into the corners. Mix together your fruity middle ingredients. You will have a slightly sloppy jammy type of mixture. Pour this all over the bottom layer in your tin, juice included. Spread out the fruit pieces. Take your smaller half of oaty mixture and add the flaked almonds to it. Spread this all over the fruit, don't worry if it doesn't cover it all. Bake in the oven for about 40 minutes or until the top is nice and golden brown. Leave to cool in the tin, then lift out using the paper and cut into pieces and share with a small army of hungry people. Yoghurt cake This recipe is the easiest cake ever because you use a pot of yoghurt to measure all your other ingredients. I've used a 150 gram pot of yoghurt and this filled a small loaf tin. Ingredients: 1 pot plain yoghurt (can use low fat) 1/2 pot sunflower or other oil 2 pots plain flour 1 tsp baking powder 11/2 pots caster sugar 2 Eggs (increase to 3 if you use a large family size pot of yoghurt) Zest of 1 lemon For the glaze: Juice of the lemon A couple of heaped tablespoons of caste sugar Preheat the oven to 170ºC/150ºC Fan/ Gas Mark 4. Line a loaf tin with baking parchment. Mix all the ingredients together and put them into the prepared tin. Put into the oven and bake for 45 minutes until a skewer comes out clean. While still warm, heat the sugar and lemon juice in a pan and brush over the top of the cake. Let it cool and turn the cake out. 6